DISCOVERY DINING “W


e strive to give our guests an elevated experience in dining,” says Vinoy Director of Restaurant Operations Mark Heimann.


He notes that people today are more sophisticated about the foods they eat and are willing to try new tastes. “It’s gratifying to hear the rave reviews, especially when someone discovers a food or a unique way of preparing food that they’ve never had before.” Featuring innovative twists and fresh ingredients—


locally sourced whenever possible—The Vinoy’s menus are as tantalizing to read as they are to sample, and each offers “smart dining” options that feature healthier alter- natives. “Dining should be a pleasure for all the senses,” Heimann says, “blending complementary flavors and aro- mas, and the visual enticement of dishes that are beauti- fully presented. Nothing is more satisfying.” Heimann’s philosophy, shared by the resort’s en-


tire culinary staff, helps underscore why The Vinoy, and Heimann’s delectable recipe for Seared Scallops with Pumpkin Puree, are featured in the guidebook, Florida’s Culinary Coast, a selection of the best resorts, restau- rants and recipes from Tarpon Springs to Marco Island. Honored for several consecutive years with Florida Trend magazine’s Golden Spoon award, which recognizes the state’s best restaurants, The Vinoy has earned a place in the prestigious Golden Spoon Hall of Fame. Food and dining ambience were also important criteria for the “Best in the World” designation given to The Vinoy by Condé Nast Traveler magazine. And, for the last four years, the resort’s signature restaurant, Marchand’s Bar & Grill, earned the Wine Spectator Award of Excellence in recognition of its wine program.


During your stay, enjoy the singular tastes created by Director of Restaurant Operations Mark Heimann. He shares one of his favorite recipes on page 45.


40 www.VinoyRenaissanceResort.com


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